Rhonda’s Cooking Re-Launches Website

http://www.rhondascooking.com

Phoenix, AZ – In response to multiple requests for additional resources and information from its fans, healthy cookbook distribution company, Rhonda’s Cooking LLC, has re-launched its website http://www.rhondascooking.com. CEO and Founder of Rhonda’s Cooking LLC, Rhonda Peters, states that the website is more than a site with an “About Us” and a “Contact Us” page. According to Peters, the website will offer visitors an opportunity to view instructional videos, read updated blog posts pertaining to allergy free cooking, gluten free meals, tips on eating healthy, kitchen gadget reviews, etc. and the website will highlight all of the upcoming events in which the innovative company will be involved.

Subscribers of the Rhonda’s Cooking blog have come to expect posts discussing relevant topics related to eating healthy and cooking and the website will continue to offer this. For site visitors who have questions that they would like Rhonda Peters to answer, the website will also feature a page called “Ask Rhonda”. Peters states that she is most excited about the interactive book feature which will be included on rhondascooking.com. As part of the interactive feature, site visitors will have an opportunity to view a portion of the company’s award winning cookbook So, What Can I Eat Now?!—Living Without Dairy, Soy, Eggs and Wheat.

Please visit http://www.rhondascooking.com to stay connected and get tips on eating healthy and cooking tips!

What is Celiac?

It’s National Celiac Awareness Month. In honor of raising awareness, I’d like to provide my readers with a few nuggets about Celiac Disease as well as helpful websites for additional information.

What is Celiac Disease?
Celiac (pronounced as See-lee-ak) Disease (CD) is an autoimmune disease that damages the small intestines whenever a person eats anything with gluten. In fact, some research has indicated that when people with this disease eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. [1]

What causes Celiac Disease?
Similar to many other autoimmune diseases, the cause of Celiac Disease is still not known. Consequently, it sometimes takes a couple of years before a person is properly diagnosed with this disease. According to the latest data, about 27 million people in the US walk around not knowing that they have Celiac Disease!

What are the signs and symptoms?
The most notable signs or symptoms include abdominal cramping, stomach bloating, chronic diarrhea or constipation, weight loss or weight gain. There are other signs and symptoms, but these are the biggest signs of CD.

How is Celiac Disease diagnosed?
There are special blood tests that can be used to test for Celiac Disease. Please visit the Celiac Disease Foundation site to view the list of tests and discuss it with your health care provider. Request that you be tested for Celiac Disease if you possess many of the signs and symptoms.

Is there a cure for Celiac Disease?
There is no medicinal cure at this time for Celiac Disease. The only way that someone can be healed is to transition to a 100% gluten free lifestyle–diet, cosmetics, household goods, etc.

What is Gluten?
Gluten is made of two protein found in grains such as wheat, rye, and barley and is an important component in baking. Simply put it is the glue-like or sticky texture in baked goods and it is responsible for causing the baked goods to rise. Note that gluten does not impact everyone.

What foods are gluten-free?
Some examples of gluten-free foods are as follows: brown rice, corn, buckwheat, quinoa, millet, flaxseeds, hemp seeds, tapioca, brown rice flour, cornmeal, sorghum, beans, soy (use caution), poultry, beef, fish, mushrooms, vegetables, etc. There are a lot of foods that are gluten free, but the key thing to remember is that sometimes foods have hidden gluten ingredients, so make sure that you verify before you purchase. Read the labels or ask questions.

[1]”Celiac Disease.” Celiac Disease Foundation.

Other Sources:
http://celiacdisease.about.com/b/2012/05/01/happy-national-celiac-disease-awareness-month.htm
http://www.csaceliacs.info/celiac_disease.jsp

Whole Foods Market Partners with Rhonda’s Cooking for Celiac Awareness Month

Rhonda Peters, Founder of Rhonda’s Cooking, LLC and author of the award winning cookbook So, What Can I Eat Now?!-Living Without Dairy, Soy, Eggs and Wheat, is partnering with several Whole Foods Market stores in the Phoenix Metro Area in an effort to celebrate Celiac Awareness Month and highlight cooking options for Celiac Disease sufferers. Throughout the month of May, Ms. Peters will be onsite at various Whole Foods Market locations  performing cooking demonstrations; all of which will feature tasty, gluten-free dishes.  To date, the only cure for Celiac Disease is consuming a gluten-free diet.  The schedule of cooking demonstrations is as follows:

• Sunday, May 6, Whole Foods Market Chandler, 3pm (5120 S Rural Road, Tempe AZ 85282)
• Thursday, May 17, Whole Foods Market Paradise Valley, 6pm (10810 N Tatum Blvd, Phoenix, AZ 85028)
• Sunday, May 20, Whole Foods Market Scottsdale, 3pm (7111 E. Mayo Blvd., Phoenix, AZ 85054)
• Sunday, May 27, Whole Foods Market Tempe, 3pm (5120 S Rural Road, Tempe AZ 85282)

To register for any of these free classes, email AZSpecialEvent@wholefoods.com.

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About Rhonda’s Cooking

Founded in 2005, Rhonda’s Cooking LLC is an award winning publishing company with a mission of distributing healthy cookbooks and promoting alternative cooking options for food allergy sufferers and those who are ordered to consume restricted diets. Rhonda Peters, CEO of Rhonda’s Cooking and author of So, What Can I Eat Now?!, is a Hypoallergenic Food Specialist, Certified Nutritional Counselor and the featured Gluten Free Examiner for the Phoenix, AZ area. To follow Rhonda’s Cooking on Twitter, visit www.Twitter.com/RhondasCooking or become a fan of the company on Facebook at www.Facebook.com/SoWhatCanIEatNow.

CDF: Arizona East Valley Chapter hosts First Annual Celiac Awareness Week

May is Celiac Awareness month, and in an effort to continue to educate the community about Celiac Disease and provide support to those with the disease, the Celiac Disease Foundation: Arizona East Valley Chapter is hosting its First Annual Celiac Awareness Week. There will be a number events ranging from Celiac night with the Arizona Diamondbacks to Celiac movie night at Harkins Theaters to a gluten free cooking class at Williams and Sonoma, there will be a host of activities for everyone to enjoy!

For a list of the events and information on where to register, please click here.

Rhonda’s Cooking Attends Annual Phoenix Gluten-Free Expo April 21, 2012

On Saturday, April 21, 2012, we will be attending the annual Celiac Disease Foundation (CDF):  Greater Phoenix Chapter’s Annual Gluten-free Expo signing copies of my award winning cookbook, “So, What Can I Eat Now?! Living Without Dairy, Soy, Eggs, and Wheat”.  This year, we are so excited because this year we will be one of the five bronze sponsors for the expo.   The expo will be held from 10am to 4pm at The DoubleTree Resort by Hilton Paradise Valley-Scottsdale.   There will be a host of vendors sampling foods and disseminating information so this would be a great opportunity for those looking to transition to a gluten-free diet.

2012 Gluten-free Expo
When:  April 21, 2012
Where:  The DoubleTree Resort by Hilton Paradise Valley-Scottsdale 5401 N. Scottsdale Road, Scottsdale, AZ 85250
Time:  10am – 4pm

The following is the list of Sponsors for the expo:

• Platinum Sponsor:  Sprouts Farmers Markets
• Gold:   Rudi’s Organic Bakery
• Silver:   Nogii
• Bronze:
  • Dr. Lucy’s, LLC
  • Rhonda’s Cooking, LLC
  • Natural Awakenings Magazine
  • BiProUSA
  • Growing Naturals

In addition to the list of sponsors, there will be many more awesome gluten-free vendors, both local and nationwide!

The cost of the expo is as follows:

• $5 per adult when paying in advance before April 15th (see Pre-pay Using PayPal page); after April 15th the entrance price is $7 (cash only) on-site the day of the event.
• Children 12 and under are free

For more information visit the Chapter’s website: http://www.phoenixceliac.com/or follow on them on Twitter @PhoenixCeliacand/or like them on Facebook.

Still not sure about gluten free

Are you still trying to decide if you should consider a gluten free lifestyle?  Here are answers to the 4 most asked questions that I get from people when they are considering a gluten free diet.

Gluten free pasta

What is gluten?
Gluten is made of two protein found in grains such as wheat, rye, and barley and is an important component in baking. Simply put it is the glue-like or sticky texture in baked goods and it is responsible for causing the baked goods to rise.

What does gluten do to the body?
Gluten doesn’t impact everyone. However, gluten does impact people diagnosed with Celiac (pronounced as See-lee-ak) Disease (CD), an autoimmune condition that damages the small intestines whenever a person eats anything with gluten. In fact, according to the Celiac Disease Foundation, when people with this disease eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. Visit the Celiac Disease Foundation website to find out more about the symptoms of CD.

Should you consider a gluten-free diet?
Yes, you should definitely eat gluten-free if you have Celiac Disease! Also, you should consider a gluten-free diet if you have challenges with Rheumatoid Arthritis, Ulcerative Colitis, Crohn’s Disease, Irritable Bowel Syndrome (IBS), Autism, or Attention Deficit Disorder (ADD).

What foods are gluten-free?
Some examples of gluten-free foods are as follows: brown rice, corn, buckwheat, quinoa, millet, flaxseeds, hemp seeds, tapioca, brown rice flour, cornmeal, sorghum, beans, soy (use caution), poultry, beef, fish, mushrooms, vegetables, etc. There are a lot of foods that are gluten free, but the key thing to remember is that sometimes foods have hidden gluten ingredients, so make sure that you verify before you purchase. Read the labels or ask questions.

I have been eating gluten-free since 2005, and I have seen major improvements in my arthritis and I have not looked back! Do you need to consider transitioning to a gluten-free diet?  If you have more questions, please post a comment!

What’s cooking for Easter?

Easter holiday is a special time for many people around the world, especially for Christians; it’s a time for celebrating the resurrection of Jesus Christ.  Easter holiday marks the end of Lent, which is a time of fasting and praying.  Easter is celebrated in many different ways throughout the world and even within the United States, but the one common thread is FOOD!  Most people celebrate this holiday with a big feast!   I can remember growing up in Angie, Louisiana, my mom would cook a huge meal which included cornbread dressing, collard greens or cabbage, turkey, cream cheese pound cake and pecan pie or sweet potato pie!  In my home town, this was the traditional celebration feast, but it varies throughout Louisiana, because in southwest Louisiana  it was about crawfish boils and boudin!  What type of dinner do you typically cook for Easter?

As time progressed, dinners like the one I grew up eating have become a little different, as a result of my rheumatoid arthritis.  Corn, which is the main ingredient of cornbread dressing,  is on the list of potential inflammatory foods, as well as other foods such as wheat, dairy, eggs, coffee, poultry, pork, potatoes, tomatoes, egg plants, bell peppers, etc, which makes it not a good choice for those dealing with some form of arthritis.  Needless to say, I no longer cook my mom’s infamous cornbread dressing, instead I’ve created my own version—a twist on the old—that I call “Cornless Cornbread Dressing”!  This recipe is perfect for me and those who struggle with joint problems or food allergies to corn or wheat.  My recipe is not only corn free, but it also does not contain, dairy, eggs, soy or wheat!  I know what you’re thinking, and you’re wrong!  This recipe is absolutely delicious!  In fact, it is so delicious that I decided to put it in my cookbook, So, What Can I Eat Now?!, which  is available for purchase now on my website or on Amazon.com.  To prove that this is really a tasty dish, one customer who purchased the book said that she cooked this recipe for Thanksgiving and her husband and other people who came for dinner loved it!  This recipe is not lacking flavor at all and the best part about it is that it is healthy!  My mouth is watering as I write this post!  I wasn’t planning on cooking Sunday, but after this post, I think I’m heading to the store to purchase the ingredients to cook some “Cornless Cornbread Dressing” (or stuffing)!

So, my Easter dinner menu will indeed be a remix on my momma’s traditional dinner for sure!  My menu will include the following:

• Cornless Cornbread dressing (free of gluten, dairy, corn, soy, eggs)
• Southern style petite green beans
• Candied butternut squash
• Decadent Apple cinnamon cake (free of gluten, dairy, corn, soy, eggs)

If you’re celebrating Easter, I would love to know how you and your family celebrate.  Are you planning to throw down in the kitchen and prepare a huge feast or will you just go to someone’s home and enjoy their delicious dinner?    I’d love to read about it!

Happy Easter or Resurrection Day!

Phoenix gluten-free author hosts book signing at Hue-Man Books in New York

Rhonda Peters, the author of So, What Can I Eat Now?! and the CEO of Rhonda’s Cooking LLC, hosts a meet and greet and book signing this Saturday, April 9th from 2pm – 4pm at the historic Hue-Man Bookstore and Cafe, located at 2319 Frederick Douglass Blvd, New York, NY.  While there, she’ll visit the Wendy Williams Show and her new media partner Real Health Magazine.

When you know better, you eat better and Rhonda Peters knows this concept all too well.  Diagnosed with thyroid

Hue-Man Books and Cafe

disease at age 22 and a year later Rheumatoid Arthritis, it seemed a lifetime of pain and the consumption of experimental medications would be her fate.  After eleven years, a chance meeting with a naturopathic doctor prompted her to alter her diet. The adjustments included consuming low sodium, low fat meals and excluding a number of foods such as gluten, soy, dairy, and eggs from her diet.  This changed her life dramatically and caused a miraculous boost in her health and lifestyle.  Peters immediately began creating recipes reminiscent of home cooked meals she learned to prepare in her mother’s Louisiana kitchen.  Before long, a collection of delicious meals were born.  Compelled to share the recipes several years ago, Peters wrote So, What Can I Eat Now?! and has since made a lifelong commitment to help others.

“The book is a four year labor of love for people recently diagnosed with food allergies, Rheumatoid Arthritis, thyroid disease, hypertension, high cholesterol, and for those who want to learn to cook healthier, delicious meals,” confides Peters.  Not a typical cookbook, her story and personal journey are chronicled throughout the pages.  She connects with her readers through commentary and personal tips for every recipe.  As a bonus, nutritional facts accompany each dish, as well as a full color photo.

Please email info@rhondascooking.com if you have any questions regarding the book signing or send a message via Twitter @RhondaPeters.

Event Details:

Hue-Man Bookstore and Cafe,

2319 Frederick Douglass Blvd

New York, NY 10027

(212) 665-7400

About Rhonda Peters. Rhonda Peters resides in Phoenix, AZ where she serves is a Certified Nutritional Counselor.  She is a member of The Food Allergy and Anaphylaxis Network (FAAN), Celiac Disease Foundation, American Heart Association, and American Diabetes Association.  Peters also blogs for Real Health Magazine and writes for Examiner.com as the Phoenix Gluten-free Food Examiner.

About Rhonda’s Cooking LLC. The mission of Rhonda’s Cooking LLC is to empower and teach people how to cook healthy foods that taste delicious.  Rhonda’s Cooking, is a distributor of specialty products such as sea salt and other gluten, dairy, soy and egg free products.  In addition to its food division, Rhonda’s Cooking also has a publishing division which offers would be authors step by step management of their cookbook.

About Hue-Man Bookstore and Cafe. Part of the commercial revival of Harlem, Hue-Man Bookstore and Cafe is the largest and best known African American bookstore in the country.  Located in the Harlem USA Complex, the heart of Harlem’s main business district, the store features African-American interests and authors, a variety of non-ethnic titles, and an extensive children’s collection.

Gluten-free food finds: Blue Bottle Coffee – San Francisco

Since learning that coffee is an inflammatory food, I have not been able to drink coffee on a regular basis due to my challenges with arthritis.  However, it was very difficult for me not to experience coffee during a trip to San Francisco.  So, I decided to cheat for the day and to indulge in the caramel, nutty, lightly roasted, and rich taste of a delicious cup of coffee from Blue Bottle Coffee.  Tucked in the corner of Mint Plaza in downtown San Francisco, Blue Bottle Coffee is the perfect place for a coffee connoisseur.  In fact this unique coffee bistro, is so popular that the line is oftentimes wrapped around the building!  Upon entering the building, there is so much to hold ones attention. Some customers were enjoying conversations with each other and others working on their computers in between eating the popular Acme toast or local poached eggs.   All of this activity, definitely made me even more eager to get inside and experience the Blue Bottle Coffee!

As I stood patiently waiting, I admired all of the unique coffee gadgets and accessories.  I also was captivated by the coffee making process; it was like being in a physics lab.  There was an interesting glass apparatus with two parts—the bottom filled with water and the top filled with ground coffee—sitting over a bunsen burner.  As the water reached the boiling point, it flowed to the top container holding the ground coffee.  The barista (coffee maker) stirred the coffee slowly with a wooden stick.  After a couple of minutes, the barista slowly inserted a probe into the coffee to check the temperature to insure that the coffee reached the optimal temperature.  Once the ideal temperature was achieved, the coffee flowed to the bottom glass container.  I later learned that this process is called siphon or syphon (also known as siphon coffee).

To my surprise, Blue Bottle Coffee did offer gluten-free menu items such as a gluten-free muffin.  Even though I was unable to eat there due to the lack of vegan and gluten-free options, I still recommend Blue Bottle Coffee as a must try!  Blue Bottle Coffee is located throughout the San Francisco bay area; visit the website to find a location.  In 2010, the company has expanded to Brooklyn, New York.  People can also purchase this delicious light roasted coffee online.

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Whole grain, gluten-free, yeast-free and delicious Purity Bread

Finding a loaf of gluten-free bread that is moist and delicious is very difficult! Even more so, finding gluten-free bread that is also yeast-free, soy-free and egg-free has proven to be a nightmare until the birth of Purity Bread from Julian’s Bakery! Oh my goodness, after living years without eating sandwiches, now there’s hope.

photo source: http://www.julianbakery.com

Many may not believe that this bread would taste good because not only is it gluten-free, but also it is dairy, egg, soy and yeast free and that’s not even the kicker! This bread does not contain any artificial preservatives and it is healthy. In fact, it is great for people with challenge with diabetes because it is low in carbohydrates and high in fiber and protein! One slice (about ¼-inch thick) is only 68 calories and 10g of carbohydrates of which 8g comes from fiber! So for those on the “low carb” diet, that’s only net 2 carbs!

The ingredients are simple and include the following: buckwheat, millet, brown rice, teff, flaxseeds, (sprouted beans of navy, black, red, pinto, baby limas, large limas, garbanzo, great northern, kidney, black-eyed peas, yellow & green split peas and lentils), onion, guar gum and sea salt. According to the bakery, this bread is prepared in a non-gluten environment!!

This bread is savory, which makes it perfect for sandwiches. The onion flavor definitely comes through in this bread, but even when paired with a fruit spread, it’s still a delicious treat for morning breakfast! There are a few tricks to keep in mind before eating this bread and they are as follows:

• Remove the bread from its original packaging and discard; gently remove any ice on the bread. (Typically when purchasing from the grocery store it will be frozen.)
• Wrap bread in clean plastic wrap and place in a plastic storage bag; keep refrigerated. The bread will stay fresh up to 10 to 12 days when refrigerated.
• Slice bread into ¼-inch slices before eating. For best results, lightly toast or bake bread slices before preparing a sandwich. Due to the high moisture content of the bread if you do not toast the bread prior to assembling the sandwich, then your bread may be a little soggy especially if using tomatoes or spreads.

Unfortunately, sometimes it is hard to find this specific brand of Julian’s bread, but when in stock, you can find Purity Bread at Healthy Habit Health Food Store in Phoenix (Bethany Home Road and 7th Street).   If you do not live near this area, you can also purchase this bread online or by phone; it’s just that easy! They offer specials all of the time.  Just so you won’t be caught off guard, this bread retails for $9.99 in store, but $6.99 online (not including shipping)–yes, it’s pricey, but it’s worth it!  In fact, currently the bakery is offering $5 off to first time customers with the following promo code 1776 when purchased on the website  www.julianbakery.com.

For more information about Purity Bread:
Julian Bakery
5621 La Jolla Blvd
La Jolla, CA 92037
1-800-98-BREAD

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